Citrus Cured Salmon

Ingredients:

500g – 1kg boneless, skinless salmon (in one piece)

Zest of 1 orange, 2 lemons and 1 lime

1 C salt

1 C sugar

 

Method:

1. Grate the zest of the citrus very finely, then sprinkle over both sides of the salmon and pat it on.
2. Mix salt and sugar together in a bowl.
3. In a flat bottomed dish big enough to hold the salmon portion, add half the sugar and salt mixture. Add the salmon on top of the sugar/salt, then cover with the remaining sugar/salt
4. Cover the dish with cling-film and place in the refrigerator. Leave for 24 hours.
5. Remove the salmon from the sugar/salt mix and rinse in water. Pat dry, trying to keep as much zest on the salmon as possible.
6. Slice thinly to serve.

 

Serves 4

Recipe from the High Country Salmon kitchen.

 

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